So, I'm currently managing a pretty old shop. They've done things the same way for a long time and, as a result, we have a coffee taste of ten years ago... I'm doing what I can with my resources to improve espresso quality and I've retrained the staff properly on the basics. We still have a non-PID'd Linea, too many Torani syrups, and 20-ounce drinks... and Hershey's chocolate syrup.  The latter drives me absolutely crazy. I hate serving people a $4 mocha made of shit they can buy from the grocery store. It's cheap and that's what the owner cares about. That aside, I am the manager and am in a position where I can make changes. I need a better tasting, cost effective solution for mochas and hot chocolates. We currently go through about six five pound cans of Hershey's syrup in a week, so volume is a concern. I've been kind of interested in making our own chocolate sauce, if I can do so in a cost effective manner. Let me know what you guys do at your shops.

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Additionally, I'm also vegan and we get a lot of vegan cliental. Considering that Hershey's chocolate syrup is non-dairy and vegan, I'd like to replace it with something that's also non-dairy. Thanks.

Call me simple but we like to use bottled sauces. There are those that prefer to make their own and I certainly respect that, but I just don't have the energy/time for it. We have tried several brands, but have decided to stick with the dark label Ghirardelli choc sauce. It is shelf stable, affordable, works well in many drinks and is what I'd consider efficient/cost effective, as in not needing to use alot of it to get the desired taste/texture.

Another vote for Ghiradelli sauce.

 

Ron, the Country Guy

http://www.omanhene.com

 

4 parts raw cocoa, 5 parts raw sugar, 7 parts water. you'll never go back.

i juste use pure callebault dark cholate 1 oz of callet for a 6 oz drink,

steam it with the milk. use a little wisk to mix it in .. there you go you got the best hot chocolate you can get in 20 sec

Cost effective really depends on you and your company.

 

We make our own chocolate sauce and it's relatively simple.  However, our ingredient costs are considerable since we source truly amazing ingredients.  Colombian chocolate that costs $55 per five pound box and heavy cream that costs $20 per gallon.  So is our way cheap?  Absolutely not.

 

That said, since you want to improve your drink quality but cost is a factor (as well as volume), have you looked into Hershey's Dark Syrup?  Years ago, we used to use Hershey's Dark because it's bittersweet and when mixed with milk it was just like drinking the chocolate milk of youth.  Our customers then really enjoyed it because it reminded them of the Days of Old.  The problem with regular Hershey's is that it tends to get very milky and washed out when mixed with milk and the chocolate flavor is not as pronounced.

 

Truth be told, you won't get greater ease or economy by switching.  Using the Hershey's is the simplest and cheapest way to go.  But at $4.00 per mocha, you should be making an absolute killing and even changing to our methods and ingredients should not cause your costs to move beyond 33%. That is, unless you're talking about drinks in excess of 12z.

JAY read the title of the post

Jay Caragay said:

Cost effective really depends on you and your company.

 

We make our own chocolate sauce and it's relatively simple.  However, our ingredient costs are considerable since we source truly amazing ingredients.  Colombian chocolate that costs $55 per five pound box and heavy cream that costs $20 per gallon.  So is our way cheap?  Absolutely not.

 

That said, since you want to improve your drink quality but cost is a factor (as well as volume), have you looked into Hershey's Dark Syrup?  Years ago, we used to use Hershey's Dark because it's bittersweet and when mixed with milk it was just like drinking the chocolate milk of youth.  Our customers then really enjoyed it because it reminded them of the Days of Old.  The problem with regular Hershey's is that it tends to get very milky and washed out when mixed with milk and the chocolate flavor is not as pronounced.

 

Truth be told, you won't get greater ease or economy by switching.  Using the Hershey's is the simplest and cheapest way to go.  But at $4.00 per mocha, you should be making an absolute killing and even changing to our methods and ingredients should not cause your costs to move beyond 33%. That is, unless you're talking about drinks in excess of 12z.

Ghirardelli is a big supporter of BaristaExchange and they have an educated staff when it comes to retail coffee.

http://ghirardelli.com/foodservice/

Olivier-
Perhaps you fail to understand what has been written.
The owner of the shop prefers Hershey's for a variety of reasons - one of which is cost.  While the OP may not like Hershey's Syrup, the Dark Chocolate syrup may give the differentiation in flavor without the additional cost or effort.
In addition, perhaps you need to learn English comprehension better because I previously discussed alternatives to the Hershey's solution as well.

olivier dutil said:
JAY read the title of the post

 

well what i understood in this thread is that they are looking for a cheap alternative for remplacing the hershey's syrup. and what i understand from your thread is that you propose the hershey's syrup. And well i understand English very well my friend i been in english town for over 10 years with no comprehension problem . and no worry i understood every single meaning in your last tread

Time for everyone to switch to decaf for a while as they calm down.

 

Ron, the Country Guy

lol thanks run

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